Okay, I wanted to get creative with my food so I roasted some Poblano chili peppers over direct fire let them sit in a bag so they got really soft, chopped them up and through them in with my meatball mixture. Yummy! Nice little Mexican touch to my Italian food. 😉
I thought the meatballs lacked a little spice so next time I plan on adding some cumin and dried oregano to them, so if your making these try them with these spices.
Here’s how to make this…
Ingredients for Meatballs:
3/4 ground pork
3/4 ground meat
1/2 cup Panko Bread Crumbs
1/2 cup of freshly shaved Parmesean cheese
2 Roasted Poblano Chili Peppers
1 tsp of cumin
1 tsp of oregano
Instructions: Just toss it all in a bowl and mix with your fingers, form small meatballs and place on a cooking sheet to be placed in the frig so it can harden a little bit before cooking. (keep in frig for at least 10 mins)
When ready to cook, heat combination of olive oil and garlic oil in pan enough to cover bottom of a nonstick pan, you should be able to cook all your meatballs without additional oil. Remove and set aside on paper towel to absorb the oil.
2 TB of Garlic
Chopped Sweet Onion
28 ounce can of Whole Tomatoes
15 ounce can of diced tomatoes
2 TB of Tomatoe Paste
3/4 cup of Marsala Wine (preferably the good kind from Trader Joes)
Salt and Pepper to your liking
Few dashes of crushed pepper
Sauté the onion and garlic until golden, toss in the tomatoes from both cans stir let cook for a bit than add paste, wine, salt and peppers and toss your meatballs back into the pot to finish cooking through. At the very end add your Basil leaves and some parmesean cheese as topping.
Cook Pasta according to instructions on pkg.